This not-too-salty ajitama (ramen egg) is a perfectly jammy egg marinated in a soy sauce-based mixture, balanced with umami and sweetness!
I’ve tried many ajitama (ramen egg) recipes, but they were always too salty, even after just one night—leftovers got even saltier!
So, I created my own recipe that’s perfectly balanced, thanks to dashi powder, and stays delicious for days.
These eggs are the ideal topping for noodles like abura soba or the star of a simple bowl of warm Japanese rice. I hope you love them as much as I do!
In This Post
Jump to Recipe✏️What is Ajitama (Ramen Egg)?
Ajitama (ajitsuke tamago, ramen egg) is a soft-boiled egg marinated in a soy sauce-based marinade.
The name “Ajitama” comes from combining the first few sounds of the words “ajitsuke” (seasoned) and “tamago” (egg).
🍳Let’s Make This Together!
1. make the marinade
Bring the marinade ingredients to a boil in a pot, then let them cool.
2. boil the eggs
Boil the eggs straight from the fridge for 7–8 minutes. Transfer them to ice water immediately.
3. peel the eggs
Carefully peel the eggshells.
4. marinade in the fridge, and enjoy!
Let them marinate for at least 7-8 hours before enjoying! I like them on the second day the most 🙂
🥚How to Boil the Perfectly Jammy Egg
To make perfectly jammy eggs (soft-boiled with runny yolks), boil eggs straight from the fridge for 6.5–7 minutes, then transfer them immediately to ice water to stop further cooking.
Note: If you plan to pack these in a bento (lunch box), boil them for about 9 minutes to make them closer to hard-boiled.
Note 2: You can “boil” eggs in an air fryer too! I found this Perfect Air Fryer Eggs – Hard or Soft Boiled post by Cook At Home Mom super helpful 🙂
🥚How to Peel the Egg Shells Beautifully
There are several tips and tricks to peel egg shells beautifully:
- Use an egg piercer to make a small hole in the egg shell before boiling.
- After boiling the eggs, transfer them to iced water to create space between the egg and the shell.
- Make small cracks on the egg shell to allow water to get between the egg and the shell.
- Add a little vinegar to the water when boiling the eggs.
- Peel the egg shells in or under water.
💌If you created this recipe and liked it, please let me know by leaving a comment below or tagging me on Instagram (@giveme.umami). I’d love to see your creation!
Ajitama (Ajitsuke Tamago, Japanese Marinated Ramen Egg)
Ingredients
- 4 large eggs
For the marinade
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- 2 teaspoons granulated sugar
- 1 teaspoon dashi powder (note 1)
- ½ cup water (120ml)
Instructions
- Start boiling water: Begin boiling enough water to cover all eggs in a pot.
- Make the marinade: Mix 2 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon sake, 2 teaspoons granulated sugar, 1 teaspoon dashi powder, and ½ cup water in a pot and turn the heat to medium-high. Once it boils, turn off the heat and let it cool.
- Boil the eggs (note 2):1. Once the water boils, reduce the heat to medium-high and gently lower 4 large eggs in using a utensil like a skimmer. Start the timer as soon as the first egg goes in: 6–7 minutes for runny eggs, or 8–9 minutes for firmer soft eggs (for bento, go for 9 minutes).2. After the time is up, transfer the eggs to ice water for 10 minutes. Then, gently crack the shells, especially at the top and bottom, and return the eggs to the ice water for at least 5 more minutes.
- Peel the eggs (note 3): Gently tap the eggs against the counter to create small cracks, then return them to the ice water. Peel the shells slowly in the water or under running tap water, using the pad of your thumb to remove the shell bit by bit. Pat the peeled eggs dry.
- Marinade the eggs: Place the peeled eggs and marinade in a plastic bag and refrigerate them for at least 7 hours, up to 3 days. I personally prefer them on the second day!
Notes
🗄️Storage Tips
Place them in the marinade in an airtight container and store them in the fridge for up to 2-3 days.
❓Frequently Asked Questions About This Recipe
Yes! Just bring it to a boil again and use it as a regular marinade.
Alternatively, you can reuse the marinade as a seasoning in your cooking, as long as you reheat it during the cooking process.
Even though English speakers call it ‘ramen egg,’ you can use ajitama for anything—put it on warm cooked rice to make something like a TKG (Tamago Kake Gohan, rice with egg), or you can make an ajitama onigiri (rice ball) too.
You can substitute 1 tablespoon of mirin with 1 tablespoon of sake + 1 teaspoon of sugar.
However, mirin adds not only sweetness but also umami, so I highly recommend getting and using mirin if possible.
Onsen Tamago is an egg with a half-cooked yolk and a half-solidified white. ‘Onsen’ means ‘hot spring’ in Japanese, as onsen tamago was traditionally made in hot springs.
Nitamago is another type of egg enjoyed in Japan. It tastes similar to ajitama, but nitamago is a hard-boiled egg simmered or stewed in the marinade, giving it a firmer texture.
